Best Reference Books – Unit Operations in Food Processing

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We have compiled the list of Top 10 Best Reference Books on Unit Operations In Food Processing subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Unit Operations In Food Processing along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Unit Operations In Food Processing subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Unit Operations In Food Processing" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Unit Operations in Food Processing” by Earle R L

“Unit Operations in Food Processing” Book Review: This book provides an extensive coverage of food processing and the related activities in the food manufacturing plants. It covers important topics in food processing such as the technological processes applied to cereals, the processing of legumes, the major protein source for the majority of vegetarians. It also explains the production of edible oils from oil seeds. The new methods of food preservation like radiation and the safety considerations have also been focussed upon. The last chapter deals with packaging technology that has shown the most rapid development in recent years. The book is useful for students of food science and nutrition.

2. “Transport Process and Unit Operations” by Geankoplis C J

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“Transport Process and Unit Operations” Book Review: This book covers the basic transport processes of momentum, heat, and mass transfer. It also explains the unit operations of chemical engineering. The book covers the latest membrane separation processes, discussion of bioprocesses, the transport processes of momentum, heat, and mass transfer and adsorption processes. It also includes a section on adsorption, chapter on membrane separation, and more complete coverage of fluid mechanics. It is useful for practicing chemical engineers, agricultural engineers, food scientists, environmental engineers and biochemical engineers.

3. “Chemical Engineering” by Coulson J M and J F Richardson

“Chemical Engineering” Book Review: This book focuses on explanation of reaction engineering (both chemical and biochemical), with measurement and process control. It begins with general principles of reactor design, flow characteristics of reactors, flow modelling etc. Then it goes on to discuss Gas-Solid Reactions and Reactors, Gas-Liquid and Gas-Liquid-Solid Reactors, Biochemical Reaction Engineering and process control. This text is designed for graduate and postgraduate students of chemical engineering.

4. “Experiments in Unit Operations and Processing of Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)” by Maria Margarida Cortez Vieira and Peter Ho

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“Experiments in Unit Operations and Processing of Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)” Book Review: This book introduces various aspects of food safety and environmental issues. It contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions and references to relevant sources are provided for each experimental protocol. The book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

5. “Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology” by Anderson de Souza Sant′Ana

“Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology” Book Review: This book explores the effects of food processing techniques on these microorganisms. It focuses on the microbial ecology of food and the surrounding issues concerning contemporary food safety and stability. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. It also discusses in detail the affect of foodborne microorganisms in different foods. This book is a useful learning resource for students, scientists and professionals of food engineering and food microbiology.

6. “Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” by Jose A Teixeira and Antonio A Vicente

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“Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” Book Review: The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues- consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain. The book explains the importance of biotechnology in satisfying the increasingly sophisticated and strict policies for quality control and monitoring of specific process phases. In addition, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products. It is useful for students, scientists and researchers in the food processing industry and food microbiology.

7. “Food Processing and Preservation” by Sivasankar

“Food Processing and Preservation” Book Review: The book provides comprehensive coverage of the processing and preservation aspects of food science. In the beginning it looks at chemical, microbiological and technological processes. Then it includes assessment of food quality and safety, new and modified foods by fermentation, food-borne diseases and food spoilage. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. The book is designed for undergraduate students of science and engineering. It will also be of great help to postgraduate students in food science courses and professionals as well as academicians.

8. “Food Processing and Preservation” by G Subbulakshmi

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“Food Processing and Preservation” Book Review: This book provides an extensive coverage of food processing and the related activities in the food manufacturing plants. It covers important topics in food processing such as the technological processes applied to cereals, the processing of legumes, the major protein source for the majority of vegetarians. It also explains the production of edible oils from oil seeds. The new methods of food preservation like radiation and the safety considerations have also been focussed upon. The last chapter deals with packaging technology that has shown the most rapid development in recent years. The book is useful for students of food science and nutrition.

9. “Food Processing: Principles and Applications” by Hosahalli S Ramaswamy and Michele Marcotte

“Food Processing: Principles and Applications” Book Review: This book explores the basic and applied aspects of food processing. It describes the physical, chemical and microbiological basis for each method of preservation. It also focuses on the application of three most used commercial processes: thermal processing, freezing and dehydration. The characterization of the heating behavior of foods and the equipment used for thermal processing is also described in detail. The unsolved exercises at the end of each chapter help the students test their understanding. The book will benefit undergraduate students in food science who are taking courses in food processing. Apart from that, it is useful for food processing engineers and researchers to forecast results of food processing methods.

10. “Food Processing: Principles and Applications” by J Scott Smith and Y H Hui

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“Food Processing: Principles and Applications” Book Review: This book examines the principles of food processing and demonstrates their application. The latter is done by describing the stages and operations for manufacturing different categories of basic food products. The book covers all the essential processing principles and their application. The topics are illustrated with the help of well-labelled diagrams and pictures that promote a practice-oriented learning among the students. A summary is given at the end of each chapter to highlight the key points to the students. This comprehensive guide is a relevant text for students of food science and a valuable tool for food industry professionals.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Unit Operations In Food Processing – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Unit Operations In Food Processing" so that one can readily see the list of top books on "Unit Operations In Food Processing" and buy the books either online or offline.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter